Pecan Crunchies

200g Graham Crackers, Arnott’s Milk Coffee biscuits can be used if you don’t have Graham crackers
225g unsalted butter
1 cup dark brown sugar
1 cup pecans, chopped

Preheat the oven to 160 degrees celsius (fan-forced).

Spray a baking tray with oil.

Line the tray wth graham crackers.

Melt butter in saucepan on medium heat.

Once the butter has melted, add the brown sugar and stir until mixture comes to the boil.

Allow the mixture to boil for a minute.

Add the pecans and stir to combine.

Spread the mixture over the graham crackers to completely cover them.

Bake for 10 minutes.

Remove from the oven and cut along the indentations of the biscuits (if you can see them). If you are not able to see the indentations, cut into small squares or rectangles roughly the size of a single graham cracker, the exact shape doesn’t matter very much.

Transfer the squares onto another baking tray with baking paper and place in the freezer for 1 hour. This is a very important step.